Portly Cooks | Harissa and Sumac Roast Carrots

Here’s a super simple but effective side dish that will go with fish and meat and to be honest is dead good on its own too. 1 Bunch Carrots 2 tbsp Oil 1 tsp Harissa Paste 1 tsp Sumac Juice of half a lemon It really couldn’t be simpler. Cut the green tops off the…

Portly Cooks | Karaage Don

This rice bowl is perfect for using up leftovers or like this one making it from scratch. 1/3 Cup of Sushi Rice 2 tbsp Mirin Karaage (Japanese Style Fried Chicken) 1 Carrot 1 tbsp Edamame Beans This dish is more about construction.  Wash the rice thoroughly and then cook in double the amount of water…

Portly Cooks |Roasted Carrot, Fennel, Samphire and Black Olives

This one was supposed to be a side dish but ended up being the main course instead. 2 large carrots 1 Fennel Bulb 100g Samphire 50g Sliced Black Olives Handful of Rocket Start by prepping the veg. Cut the ends off the carrot and then cut it lengthwise in half and in half again. For…

Portly Cooks | Chicken with Crinkle Cut Veg

Who doesn’t love a bit of chicken now and then? This one is made a little bit more jazzy as it has crinkle cut veg thanks to my nifty crinkle cutter! You can of course just use a regular knife if you’re not a sucker for a gimmick kitchen tool. 1 Leg portion of Chicken…

Portly Cooks | Steak and Roasted Vegetables

Getting fancy with some sirloin, cooking something new in the world of steaks is like trying to re-invent the wheel. 1 Sirloin Steak ½ Turnip ½ Carrot 2 Small Potatoes Large Knob butter Rocket Leaves Start off by peeling and then chopping the veg into little cubes. Heat your oven to 220c and while that…